When is Matsutake available? How to eat Matsutake

Matsutake, also known as pine mushroom, combined mushroom, and Taiwan mushroom, belongs to the Basidiomycota and Trichodermaceae. It is an ecto-mycorrhizal fungus of pine and oak trees. It has a unique flavor and is a rare and precious natural medicinal fungus in the world. It is also a Class II endangered species in my country. When is Matsutake available? The following is a detailed introduction!

Contents of this article

1. When is Matsutake available?

2. How to eat Matsutake

3. How to clean Matsutake mushrooms

When is Matsutake available?

Matsutake is usually only available in autumn. Matsutake, also known as pine mushroom, combined mushroom, and Taiwan mushroom, belongs to the Basidiomycetes, Trichodermaceae, and is an ecto-mycorrhizal fungus of pine and oak trees. It has a unique flavor and is a rare and precious natural medicinal mushroom in the world. It is also a Class II endangered species in my country.

Matsutake likes to grow in woodlands with little nutrients and relatively dry. It usually grows in autumn and usually parasitizes on the roots of red pine, flat pine, hemlock, and Japanese hemlock.

The Qinghai-Tibet Plateau areas including Sichuan, Tibet, Yunnan and others are the main production areas of Matsutake in my country. Sichuan Matsutake has the largest output, Tibet Matsutake has the best quality, and Shangri-La Matsutake is the most famous.

The origin of the name of Matsutake has a long history and first appeared in my country. About 7,000 years ago, Matsutake was born in the primeval forest of Shangri-La in the Hengduan Mountains of my country.

How to eat Matsutake

roughing:

Dried products: Soak in 40°C warm water for about 20 minutes before cooking or making soup to soften it, and then process it into delicious dishes.

Recommended dishes with Matsutake mushroom:

Stew category:

1. Matsutake Clear Soup: Stew the Matsutake with pure water for 15 minutes, then add a little salt and it is ready to eat. It is fresh and fragrant. Only 20g of fresh Matsutake is needed per person each time. (You can also stew it with broth, or stew it with cordyceps, bamboo fungus, morels, etc., but do not add other seasonings such as MSG)

2. Stewed Chicken with Matsutake: Stew about 100g of clean fresh Matsutake with the cleaned chicken, adding only salt but no MSG until cooked. (Can also be stewed with spare ribs, pigeons, etc.)

Dishes:

1. Buttered matsutake: Wash and slice the fresh matsutake, and fry it in heated butter. When the matsutake is fragrant, add refined salt and it is ready to eat. (If conditions permit, you can also use an oven, wrap the matsutake coated with butter in tin foil and bake it)

2. Steamed egg with matsutake mushroom: Beat the eggs with a little water into a paste. Steam until half done. Add the sliced ​​matsutake mushrooms and continue steaming until the eggs are cooked.

3. Grilled Matsutake: Wash and drain the fresh Matsutake, place them on the charcoal grill and grill until they are fragrant. Put them in a small dish with soy sauce and salt and eat them immediately.

4. Tempura: Put 1/4 of the chopped matsutake mushrooms into the paste made of eggs, flour and salt, stir and fry in warm oil until golden brown.

Desserts:

1. Matsutake rice: Mix rice with some glutinous rice and soak it in water for more than half an hour. Cut bamboo shoots, matsutake mushrooms, carrots, fried tofu slices into shreds, kelp, soy sauce and cooking wine into mixture and let it sit for half an hour. Then mix the ingredients and add soy sauce, cooking wine and chicken powder. Cook in the rice cooker. Add edamame in the last ten minutes and stir evenly when the time is up.

2. Matsutake fried rice: Stir-fry the matsutake, diced chicken (diced meat), green beans, carrots and salt until fragrant. Then stir-fry the rice. Then stir-fry all together.

Matsutake wine:

Slice fresh matsutake mushrooms and soak them in a proper amount of white wine. You can drink it after a few days. You can drink it every day to strengthen your body.

How to clean Matsutake

Cleaning matsutake is relatively simple, but requires carefulness. When cleaning, just use a knife to scrape off the dirt, sand, weeds and other materials on the mushrooms, and then use water to brush away the dust. When cleaning fresh matsutake, do not soak it directly in water to prevent the matsutake from absorbing too much water and affecting the taste.

When cleaning the matsutake mushrooms, it is best to use a ceramic knife or a bamboo knife to scrape off the dirt. Do not use a steel knife, as the steel knife will give the matsutake mushrooms a fishy smell.

After scraping off the dirt, sand and other impurities, you can wipe it clean with a wet towel or rinse it with running water. Be careful not to use too much water. It is best to cook and eat it immediately after wiping it clean to avoid leaving it for too long and causing the loss of nutrients.

Most of the nutrients in Matsutake are in the black layer on the surface of the mushroom. Except for making Matsutake sashimi, it does not need to be removed when stewing soup or stir-frying.